During the holiday season I always enjoy coming up with different peppermint and gingerbread dessert recipes and after seeing a chocolate cream oreo pie topped with crushed peppermint on Instagram I was inspired to adapt the oreo pie into mini cookie cups. Since I also had sugar cookie dough and chocolate chip cookie dough in my freezer I came up with two additional cookie cup variations as well. I enjoyed all three cookie cups and recommend making these cookie cups if you are looking for a last minute Christmas baking project or an easy holiday dessert.
1. Chocolate Yogurt & Peppermint Oreo Cups – Serving Size: 3 Mini Cookie Cups
Ingredients:
1 cup Oreos [I used Trader Joe’s Candy Cane Joe Joe’s], crushed
1 tablespoon unsalted butter, melted
1 box Trader Joe’s Gingerbread Cake & Cookie Mix + ingredients listed on the box
1/4 cup greek yogurt
1/8 teaspoon cocoa powder
1/8 teaspoon vanilla extract
3 teaspoons whipped cream
3 teaspoons peppermint, crushed
Directions:
1. Preheat oven to 350°F
2. Make gingerbread cake batter by following directions on the box
3. Add crushed oreos and melted butter in a bowl; mix throughly
4. Put a heaping tablespoon of oreo mixture into three mini muffin tin crevices
5. Fill each oreo cup with a teaspoon of gingerbread batter and bake cookie cups for 15 minutes or until toothpick inserted into gingerbread center is clear
6. While cookies cool combine yogurt, cocoa powder and vanilla extract; mix throughly
7. Top cookie cups with whipped cream and crushed peppermint
2. Chocolate Yogurt & Peppermint Sugar Cookie Cups – Serving Size: 3 Mini Cookie Cups
Ingredients:
Sugar Cookie Mix + Ingredients listed on the box
1 box Trader Joe’s Gingerbread Cake & Cookie Mix + ingredients listed on the box
1/4 cup greek yogurt
1/8 teaspoon cocoa powder
1/8 teaspoon vanilla extract
3 teaspoons whipped cream
3 teaspoons peppermint, crushed
Directions:
1. Preheat oven to 350°F
2. Make gingerbread cake batter by following directions on the box
3. Make sugar cookie batter following directions
4. Put a heaping tablespoon of sugar cookie dough into three mini muffin tin crevices
5. Fill each sugar cookie cup with a teaspoon of gingerbread batter and bake cookie cups for 15 minutes or until toothpick inserted into gingerbread center is clear
6. While cookies cool combine yogurt, cocoa powder and vanilla extract; mix throughly
7. Top cookie cups with whipped cream and crushed peppermint
3. Chocolate Yogurt & Peppermint Chocolate Chip Cookie Cups – Serving Size: 3 Mini Cookie Cups
Ingredients:
Store-Bought Chocolate Chip Cookie Dough
1 box Trader Joe’s Gingerbread Cake & Cookie Mix + ingredients listed on the box
1/4 cup greek yogurt
1/8 teaspoon cocoa powder
1/8 teaspoon vanilla extract
3 teaspoons whipped cream
3 teaspoons peppermint, crushed
Directions:
1. Preheat oven to 350°F
2. Make gingerbread cake batter by following directions on the box
3. Put a heaping tablespoon of chocolate chip cookie dough into three mini muffin tin crevices
4. Fill each chocolate chip cookie cup with a teaspoon of gingerbread batter and bake cookie cups for 15 minutes or until toothpick inserted into gingerbread center is clear
5. While cookies cool combine yogurt, cocoa powder and vanilla extract; mix throughly
6. Top cookie cups with whipped cream and crushed peppermint
P.S. Looking looking for more holiday baking inspiration? Check out last week’s post, Trader Joe’s Gingerbread Cake & Cookie Mix, 2 Ways